Ingredients for Pesto Sauce:

• 1 cup olive oil
• 1 cup pine nuts
• 3 cloves garlic, peeled and crushed
• salt to taste
• 1 package fresh basil
• 1/2 cup grated parmigiano cheese

Directions for Pesto Sauce:

• Place all ingredients in the blender and blend until you have a creamy, smooth texture.
• Serve over pasta of choice such as spaghetti or other long pasta.

This Pesto Sauce recipe serves 4 to 6.

ngredients for Pasta with Tuna:

• 1 (28 ounce) can whole peeled or crushed tomatoes
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 (6 ounce) can tuna fish, drained
• 4 fresh basil leaves
• 1 tablespoon rock salt
• 1 (16 ounce) box spaghetti pasta

Directions for Pasta with Tuna:

• Blend tomatoes until smooth.  In large pot, add olive oil and chopped onion.  Sauté onion until translucent.  Add tuna and 1 teaspoon each of salt and pepper.
• Add tomatoes and basil leaves.  Reduce heat to low and simmer for about 1½ hours.
• When sauce is ready, fill large pot with water and rock salt.  Bring water to boil and cook pasta according to package directions.
• Drain pasta and add desired amount of sauce.  Mix well and serve hot.

This Pasta with Tuna recipe serves 4 to 6.

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Ingredients for Pasta Carbonara:

• 1 tablespoon rick salt
• 1 (16 ounce) box penne or rigatoni pasta
• 8-10 slices bacon, cut into small pieces
• 3 eggs
• 1/3 cup heavy whipping cream
• 1/4 cup grated parmigiano cheese

Directions for Pasta Carbonara:

• Fill large pot with water and rock salt.  Bring water to boil and cook pasta according to package directions.
• Brown back pieces over medium heat in skillet until thoroughly cooked.  Drain excess fat and set aside.
• In medium bowl, whisk eggs, salt and pepper to taste.
• Drain pasta and return to pot.  Place pot over low heat.  Add egg mixture and mix well with large wooden spoon until eggs appear cooked.  Add backon, whipping cream and parmigiano cheese and continue to stir until they  mix.  Serve hot.

This Pasta Carbonara recipe serves 4 to 6.

Tip:  Be sure to only cook pasta until it is al dente because it will continue to cook a little bit longer with the carbonara sauce.

Ingredients for Spaghetti with Spicy Sauce:

• 3 whole dried red peppers
• 2 cloves garlic, peeled and minced
• 5 tablespoons olive oil
• 2 tablespoons parsley
• 1 tablespoon rock salt
• 1 (16 ounce) box spaghetti
• 4 tablespoons parmigiano cheese

Directions for Spaghetti with Spicy Sauce:

• Wash and dry peppers, remove seeds and slice.  In blender, add pepper, garlic, and 1 1/3 cups water.  Blend until mixture is smooth.
• In medium skillet, heat half of pepper mixture.  Add olive oil, parsely, and salt.  Cook about 5 minutes.
• Fill large pan with water and rock salt.  Bring to boil, add other half of pepper mixture and cook spaghetti according to package directions.  Drain pasta, return to pan, add pepper mixture from blender and parmigiano cheese.  Serve immediately.

This Spaghetti with Spicy Sauce serves 4 to 6.

Ingredients for Fettucine with Spinach:

• 1 cup fresh spinach
• 2 eggs
• 3 tablespoons grated parmigiano cheese
• 4 slices prosciutto
• 2 tablespoons olive oil
• 1 tablespoon rock salt
• 1 (16 ounce) box fettucine

Directions for Fettucine with Spinach:

• Wash and dry spinach and set aside.  In separate bowl, whisk eggs with salt and pepper to taste.  Add parmigiano and spinach into egg mixture and set aside.
• Slice prosciutto into thick strips.  In large, non-stick skillet, combine olive oil and prosciutto and cook over medium heat for about 2 to 3 minutes or until crunchy.
• Fill large pot with water and add rock salt.  Bring water to boil, add pasta and cook according to package directions.
• Remove 2 tablespoons boiling water and add to egg mixture.  Drain pasta and place in skillet with prosciutto.  Pour egg mixture over it and mix well.  Serve immediately.

This Fettucine with Spinach recipe serves 4 to 6.

INGREDIENTS for Pasta alla Sorrentina:

* 1 (16 ounce) box pasta
* 1 tablespoon sea salt
* 3 tablespoons olive oil
* 2 cloves garlic, peeled and crushed
* 1 pound of fresh or frozen shrimp peeled and de-veined
* 8 cherry tomatoes, halved
* 4-5 leaves of fresh basil

DIRECTIONS for Pasta alla Sorrentina :

* Fill large pot with water and add salt. Bring water to boil and cook pasta according to package directions.
* Heat olive oil and garlic over medium heat in skillet. Add shrimp and cook for about 5-6 minutes or until shrimp turn pink
* Add tomatoes, basil, salt and pepper to taste. Stir to mix well
* Drain pasta, return to pot and add shrimp mixture. Stir to mix well and serve piping hot

This recipe for Pasta alla Sorrentina serves 4 to 6 people.

INGREDIENTS FOR ORECCHIETTE WITH BROCCOLI:

DIRECTIONS FOR ORECCHIETTE WITH BROCCOLI:

• Fill large pot with warm water and add sea salt. Bring water to boil and cook pasta according to package directions
• Steam broccoli for approximateli 5-7 minutes. Drain and set aside
• In medium skillet combine olive oil, garlic and crushed red pepper. Cook over medium to low heat until garlic is just about golden
• Add broccoli and 1 teaspoon salt and saute’ over medium heat for about 10 minutes. Broccoli should be tender but not mushy
• Drain pasta and add broccoli mixture. Serve piping hot and enjoy!

This orecchiette with broccoli recipe serves 4-6 people.

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lasagna

Beware, this authentic lasagna recipe is so delicious, you will find yourself licking the plate clean to savor every last morsel. The secret inside is the ultra-creamy besciamella sauce.  It makes the lasagna just melt in your mouth.    We make this recipe quite often, but mamma has it completely perfected.  When she comes to visit, she knows that lasagna must be on the menu at some point during her visit.

There are 3 steps to making this authentic lasagna recipe.  The first is making the Ragú or basic meat sauce.  This is the base of the lasagna and must be made first as it takes time to simmer and develop it’s full flavor.

Ingredients for Ragú (Basic Meat Sauce):

• 1/4 to 1/3 cup olive oil (enough to coat the bottom of your pot)
• 2 cloves of garlic, peeled and minced
• 1/4 cup chopped onion
• 1 large carrot, peeled and finely chopped
• 1 rib of celery, finely chopped
• 1 1/2 pounds mixture of lean ground beef and ground turkey
• salt and pepper and taste
• 1/3 cup white wine
• 2 cans (28 ounce) crushed tomatoes
• 1 tablespoon sugar

Directions for Ragú (Basic Meat Sauce):

• In a large pot, over medium heat, add olive oil.  Then add garlic, onion, carrots, and celery.  Sauté until onions are translucent and vegetables have softened.
• Add meat and salt and pepper to taste.  Cook meat until brown.  Add white wine and cook until wine has been absorbed into the meat.
• Add tomatoes and sugar.   Mix thoroughly.  Reduce heat to low and simmer about 2 hours.

When the sauce is finished cooking, you will want to prepare the Besciamella sauce for this authentic lasagna recipe.  The measurements are really approximations.  Some people prefer a thinner consistency and others prefer a thicker consistency.  If you find the sauce is too thin, add more flour to thicken it up.  If you find the sauce is too thick, add more milk to thin it out.  The key is to continue to stir the entire time to keep the sauce from becoming too lumpy.  Personal taste will also dictate the use of nutmeg.  My husband does not use the nutmeg when he makes Besciamella, but it can definitely be added for a more distinct taste.

Ingredients for Besciamella sauce:

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup flour
• 3 cups milk (whole milk is best)
• salt to taste
• pinch of nutmeg (optional)

Directions for Besciamella sauce:

• In a saucepan, over low heat, melt stick of butter.
• Add flour while stirring.
• Slowly pour milk and continue to stir.  (Do NOT stop stirring the sauce or besciamella will become lumpy.)
• Add salt and pepper to taste and optional nutmeg.  Set aside.

Now it is time for the best part of this authentic lasagna recipe, assembling the lasagna.  Our current recipe calls for pasta from the box.  The traditional way to make lasagna involves making your own pasta dough, which is not difficult, but it is very time consuming.  When mamma visits, she does make her own lasagna pasta from scratch.  However, we find that the taste is similar enough when using pasta from the box.  We will have a recipe posted shortly that will explain how to make your own pasta from scratch, that way, if you choose, you can make this recipe in the most traditional way.

When searching for pasta to use in this recipe, there are 2 kinds:  Boil and No-boil.  The No-boil type of lasagna pasta is designed to be used uncooked in the recipe until the lasagna is baked in the oven.  The Boil type of lasagna pasta is supposed to be boiled prior to using in the recipe.  Either way, the outcome is very similar.  At times, we have used the No-boil and still boiled the pasta before assembling the lasagna and baking it.  We have found no significant difference in texture or taste, so it is up to you to decide what works best for you.

Ingredients for Lasagna:

• Basic Meat Sauce
• Besciamella sauce
• 2-3  (9 ounce) boxes lasagna noodles
• 6 cups shredded mozzarella cheese (can use more or less depending on preference)
• 1 cup grated parmigiano cheese (can use more or less depending on preference)

Directions for Lasagna:

• Preheat oven to 400° F (204° C).
• In 9 X 13 inch dish, assemble lasagna in alternating layers.  Begin with a layer of Ragú sauce, then a layer of pasta, followed by more Ragú sauce, mozzarella cheese, parmigiano, and besciamella.
• Continue layers until dish is full, but not overflowing.  Top layer should consist of sauce, mozzarella, parmigiano, and besciamella.
• Place in oven and bake for about 30 to 45 minutes or until pasta is tender.  Remove from oven and set aside.  Allow to cool for 5 to 10 minutes before cutting and serving.

This authentic lasagna recipe will serve 4 to 6.